St. Patrick’s Day Dinner: Bangers and Mash

Last night for our St. Patty’s Day dinner we tried out a traditional Irish dish, Bangers and Mash. Although I usually stereotype Irish food as being bland and low on flavor, this combination of pork sausage, gravy and mashed potatoes was incredible! We’ll definitely be making this dish again!! We adapted the recipe slightly from one that I found on AllRecipes.com.

Place the quartered potatoes in a pot and fill with water until they are just covered. Boil for approx. 20 minutes, then strain the potatoes and return to the pot. Mash the potatoes, add 2-3 tablespoons of the butter along with the heavy cream, salt, and pepper, and then continue to mash until creamy and smooth.

In a large pan (we used our wok), sauté the bangers in the remaining butter until they are cooked through. When cooked, remove the bangers from the pan and allow to cool. In the same pan, add the diced onions and fry until tender. Add the 1/2 packet of gravy mix and water as per the gravy mix instructions to the onion mixture and allow the mixture to thicken.

Meanwhile, slice the bangers into small, bite-sized pieces. Add the bangers to the thickened onion/gravy mixture and mix thoroughly.

Assemble your bangers and mash in a small casserole dish. We used three individual-sized dishes but you could probably use one large, shallow dish as well. Fill the bottom half of the dish with the sausage/onion mixture. Spoon the mashed potatoes over top of the sausage until the casserole dish is full. Bake the casseroles in a preheated 350° oven for 20 minutes, then move the oven rack to the top position and broil for approx. 5 minutes until top of potatoes is browned.

Enjoy your bangers and mash with a side vegetable and a tall glass of your favorite beer!

Hi! I'm Annie and I live with my husband, Matt, and our GSP puppy, Piper, in Delaware County, Pennsylvania. I blog about the yummy food that we make, my ever-expanding garden, and our outdoor hiking and running adventures.